Ingredients
- 1.5 cup grated zucchini (about 1 small zuke)
- 1 cup grated carrots
- 3 eggs
- 1/3 cup olive oil (or melted coconut or sesame)
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp nutmeg (or cardamom)
- 1/2 tsp salt
- 1/2 cup raisins or currants
- 1/2 cup chopped nuts or whole seeds (I used pumpkin or sunnies)
- 2 cups almond flour (with skins removed, not meal)
- 1 cup rolled oats (not quick, old-fashioned)
- 1 tsp baking soda
Servings: people
Instructions
- Preheat the oven to 350 degrees F.
- For the zucchini and carrots, you need 2.5 cups total. I usually grate the small zucchini and then fill up to 2.5 cups with the carrot. It's not usually 1 cup of each. You can use one or the other successfully, too.
- In a mixing bowl, stir together the grated zuke and carrots and all wet ingredients, spices, and salt... (I reduced the added sweetener. The original recipe had 1/4 c maple syrup, which I took down to 1/8 c, then 1 T, then none. If you want more sweet, add it to this mix.)
- Stir in the dried fruit and nuts or seeds. (You could substitute other dried fruit.)
- Sprinkle the almond flour on top, breaking up any clumps. Then sprinkle the oats, and then the baking soda on top. Stir all together, combining well. It will be a very thick batter.
- Spoon into muffin tins--I like to line them with parchment paper baking cups for ease. (If the waste bothers you, I find I can reuse them a few times!) Fill to the brim and bake until brown on top, about 30-35 minutes. Check with a toothpick to make sure they are dry inside.
- Remove from the muffin tins and place on a rack to cool. These are ready to eat when you are and keep well!
Recipe Notes
Adapted from my mom, who adapted it from a recipe in one of my sister's running magazines! I can't find the original to give attribution to...
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